|
|
Fry the omam well, powder it and sieve it fine. Similarly sieve the rice and gram flours too. Mix the omam powder, rice flour, gram flour, salt and butter and mix well. Add water to get a thick paste-like consistency.
Heat oil in a kadai. Test how hot it is by dropping a pinch of dough into it - if it sinks, the oil hasn't become hot enough. If the dough springs to the top with bubbles all around it, then the oil is just ready.
Pass the dough through the special omapodi strainer and fry golden brown. Keep flipping the sides till the omapodi is done.
Store in an air tight container.
|
